Greek Devilled Eggs
Devilled eggs hark back to the days when bell-bottoms and disco were all the rage. But has this delicious egg treat ever really gone out of fashion? Embrace fusion and try this new take on a classic.
Equipment
Ingredients
- 4 large eggs
- 1 cup ice cubes
- 1 cup water
- 1 ½ tablespoons plain Greek yoghurt
- 1 ½ tablespoons pitted and finely chopped kalamata olives
- 1 ½ tablespoons goat cheese crumbled
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 ½ tablespoons finely chopped fresh mint
Instructions
- Preheat air fryer at 120°C for 3 minutes.
- Place eggs in silicone muffin cups to avoid bumping around and cracking during cooking process.
- Add silicone cups to air fryer basket.
- Cook for 15 minutes.
- Add ice and water to a medium bowl.
- Transfer eggs to water bath immediately to stop cooking process.
- After 5 minutes, carefully peel eggs.
- Cut eggs in half lengthwise.
- Spoon yolks into a separate medium bowl.
- Arrange white halves on a large plate.
- Using a fork, blend egg yolks with yoghurt, olives, goat cheese, salt and pepper.
- Spoon mixture into white halves.
- Garnish with mint and serve.
Notes / Tips / Wine Advice:
WHY CUT THE EGGS LENGTHWISE?
Not only can you turn the devilled egg ingredient list on its head, but you can also try cutting the egg at its width instead of lengthwise. The white part of the egg is more distributed with the yolk filling instead of having one great bite and then one bite with mostly egg whites. Cutting the egg in this different fashion yields a more balanced bite each time.
